• catalogo_general_elbulli_2003_2004

elBulli 2003-2004 General Catalogue

elBuli2003-2004. With the elBullitaller workshop now fully functioning, a scientific department is created, along with an organisational structure that is increasingly adapted to the wishes of the elBulli team. This leads to a marked evolution in their work, resulting in some incredible elaborations.

Evolutionary analysis with photos of new products and step-by-step processing.


Length: Two volumes at 336 pages and 320 pages. The Catalogue details 264 dishes and contains a 22-page update of the evolutionary analysis. Also included is CD-Rom elBulli2003 and elBulli2004 with all the recipes from this period.

Format: 31.5 x 24 cm.

Total weight: 6.045 kg.

Credits: Photography: Francesc Guillamet. Texts: Josep Maria Pinto. Graphic Design: Marta Méndez Blaya.


About the authors

Ferran Adrià arrived in elBulli in the summer of 1983 to do a stage. Hired the following year by Juli Soler, he became joint head chef in 1984 and took sole charge in 1987. Since then, his name has been synonymous with the growing recognition of elBulli. Following the closure of the restaurant in 2011, Ferran has been working on the elBullifoundation project, a research centre for gastronomy and innovation based in Cala Montjoi, Roses.

Juli Soler took over the management of elBulli restaurant in 1981, hired by its owners, Hans and Marketta Schilling. He then devoted a year to analysing the international restaurant scene, dining in all the temples of European cuisine. A passionate connoisseur of wine, Juli Soler’s reputation as a trailblazer in restaurant table service grows to this day. Juli passed away in July 2015

Albert Adrià arrived at elBulli in 1985 and, after an apprenticeship working in different kitchen stations, he decided to focus his interest on the restaurant pastry section. Albert became one of the architects of the new sweet cuisine that grew in momentum from elBulli. In 1998 he established the elBulli workshop with Ferran Adrià and Oriol Castro, later on becoming its director. In 2009 he began a new venture in the restaurant business world. In 2013 elBullifoundation is formed with Albert on the board of trustees.